Description
A rich blend of caramelized squash and earthy red lentils simmers in spiced broth until velvety smooth, then swirled with tangy Greek yogurt for a warming, protein-rich bowl of comfort.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup dried red lentils rinsed
- 4 cups vegetable broth
- 1/2 cup plain Greek yogurt
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with half of the olive oil and spread in a single layer; roast for 25 to 30 minutes until tender and lightly browned.
- While the squash is roasting, heat the remaining olive oil in a large pot over medium heat; add the onion and garlic and sauté until translucent, about 5 minutes.
- Stir in the ground cumin and smoked paprika and cook for 1 minute until fragrant.
- Add the rinsed red lentils and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes or until lentils are tender.
- Add the roasted squash to the pot and cook for an additional 5 minutes to meld flavors.
- Use an immersion blender to purée the soup until smooth; alternatively transfer in batches to a blender.
- Stir in the Greek yogurt and season with sea salt and black pepper to taste.
- Ladle into bowls and garnish with an extra dollop of Greek yogurt if desired.
Notes
- Soup can be stored in an airtight container in the refrigerator for up to 4 days
- For a vegan variation substitute the Greek yogurt with coconut yogurt
- Add a pinch of cayenne pepper or chili flakes for extra heat
- This soup freezes well; portion into freezer-safe containers before freezing